Sunday, August 2, 2009

The way fish is prepared in Bombay, often called Bombay Duck, is a wildly popular way to prepare pomfret, butterfish, or sole. Pomfret is available throughout India, perhaps to a greater degree in Maharashtra.

Mix garlic, chilies, spices, tamarind and 1/2 cup of oil in a small bowl. Cover the fish fillets in a shallow dish and cover with this marinade. Let this sit in the refrigerator for an hour.

Heat oil in karhai (sauce pan) and fry fillets (one at a time) until brown and crispy. When all fillets have been cooked, place the remaining marinade from shallow dish into frying pan and mix with coconut cream and cilantro. simmer for 10 minutes and pour over fillets.

Heat oil in a skillet on medium flame. Stir in the minced garlic and fry until lightly browned.Mix in the green chillies and onions. Saute until the onions are browned and aromatic. Now add the coconut, corriander leaves, salt, turmeric powder and lemon juice. Cook on low flame [simmer]for 10 minutes. Now, fold in the fish slices. Mix carefully and cook, stirring occasionally, until the fish is tender when touched with a fork and ready to eat. Serve hot with rotis or naan. Eat.